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Purple sprouting broccoli & kale gratin

Purple sprouting broccoli & kale gratin

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 8 as a side

This dish is easy to make and everyone loves a creamy, cheesy gratin. Pile in the greens with plenty of kale and broccoli, then top with parmesan

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal424
fat42g
saturates25g
carbs2g
sugars2g
fibre3g
protein8g
salt0.4g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/ gas 6. Remove the tough stems from the kale, then boil it in lightly salted water for 3-5 mins. Drain and press out the excess water.

  • STEP 2

    Heat the butter in a frying pan and add the kale and garlic. Cook over a low-to-medium heat for a few mins. Season well and add some nutmeg.

  • STEP 3

    Trim the broccoli and halve any thick stalks lengthways. Steam for 3-4 mins or until only just tender. Blot with a tea towel to get rid of the moisture on the surface.

  • STEP 4

    Tip the kale into the base of a gratin or casserole dish and place
    the broccoli on top. Season well and grate over some nutmeg. Pour the
    cream over, then add both cheeses. Bake in the oven for 30-35 mins or until golden and bubbling.

Goes well with

Recipe from Good Food magazine, April 2017

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Overall rating

Rating: 5 out of 5.4 ratings
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